2 1/2 cups heavy whipping cream
1 1/2 cups yellow currants
3/4 cup white sugar
4 teaspoons lemon extract
1/2 cup cherry juice
3 tablespoons milk
1 1/2 cups Citrus Juice
3 tablespoons water
1 cup whole milk
1 tablespoon lemon extract
1 cup sliced fresh cherries
1 tablespoon Dijon mustard
Beat cream in large bowl until lumps disappear. Gradually beat in sugar, gradually add lemon extract, lemon juice and milk. Beat in butter, one cup at a time, until mixture is the consistency of a jelly. Add beaten butter and vanilla extract; beat until mixture is smooth. Stir in cherries and fresh lemon peel.
Pour mixture into pie crust. Cover and refrigerate overnight. 13 hours last in refrigerator.